Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream Cheese | 1 oz (28g) | 99 |
| Grape | 1/2 cup (76g) | 62 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup currants
- ⅓ cup brandy
- 3 roasted garlic heads
- 1 pound cream cheese
- ¾ cup toasted almonds finely chopped
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Directions
In a medium bowl macerate currants in the brandy for 30 minutes.
Drain well and return to the bowl.
Squeeze the roasted garlic pulp from the heads into a bowl taking care to remove any bits of skin from the pulp.
Add the roasted garlic to the currants along with the cream cheese and almonds.
Using an electric mixer beat on low speed until all ingredients are thoroughly combined.
Season with salt and pepper then refrigerate at least 2 hours before serving.
Category:Cathy's Recipes